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Main Dish: CLASSIC LASAGNA - Thanks Virginia
THE CARROTS AND CHUNKY TOMATOES GIVE THIS LASAGNA AN OLD-WORLD APPEAL.

1 TSP OLIVE OIL
1 MEDIUM ONION, CHOPPED FINE
1 CARROT, PEELED AND CHOPPED
3/4 TSP MINCED GARLIC
1 POUND LEAN GROUND BEEF
1 (24-OUNCE) CAN CHOPPED TOMATOES
1 TSP OREGANO
1 TBSP BASIL
1/2 TSP SALT
1/2 TSP PEPPER
1 POUND LASAGNA NOODLES, UNCOOKED
8 OUNCES PART-SKIM MOZZARELLA CHEESE, SHREDDED
2 CUPS NONFAT RICOTTA CHEESE
2 OUNCES PARMESAN CHEESE, FRESHLY GRATED

PREHEAT OVEN TO 375°F.

HEAT OIL IN A MEDIUM SKILLET. ADD THE ONION, CARROT, AND GARLIC. COOK AND STIR UNTIL ONION IS SOFT. ADD THE BEEF AND COOK UNTIL BROWNED. DRAIN THE FAT. ADD TOMATOES, OREGANO, BASIL, SALT AND PEPPER. SIMMER UNCOVERED, FOR 10 MINUTES.

SPREAD 1/3 OF THE TOMATO AND MEAT SAUCE OVER THE BOTTOM OF A LASAGNA BAKING PAN. LAYER 1/3 OF NOODLES OVER THE SAUCE AND SPRINKLE WITH HALF OF THE MOZZARELLA CHEESE, FOLLOWED BY ONE HALF OF THE RICOTTA CHEESE. MAKE A SECOND LAYER OF SAUCE, NOODLES, MOZZARELLA AND RICOTTA. FINISH WITH THE FINAL 1/3 OF THE NOODLES AND MEAT SAUCE. SPRINKLE PARMESAN CHEESE EVENLY OVER THE TOP.

COVER AND BAKE FOR ONE HOUR AND 15 MINUTES. REMOVE COVER THE LAST 15 MINUTES. MAKES 12 SERVINGS AT 6 POINTS EACH.


cblessum on 1/3/2009